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Beef-Stuffed Sopaipillas
After my brothers' football games when we were kids, we would all descend on a local restaurant for their wonderful Southwestern stuffed soapaipillas. This recipe takes me back to that delicious childhood memory. Even my Canadian husband raves about these! —Lara Pennell
Irving, Texas
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup water
- 1/4 cup evaporated milk
- 1-1/2 teaspoons canola oil
- Additional oil for frying
- FILLING:
- 1 pound ground beef
- 3/4 cup chopped onion
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- SAUCE:
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1/2 cup chicken broth
- 1 can (4 ounces) chopped green chiles
- 1/2 teaspoon onion powder
- 2 cups shredded cheddar cheese
Directions
- 1. In a large bowl, combine the flour, salt and baking powder. Stir in water milk and oil with a fork until a ball forms. On a lightly floured surface, knead dough gently for 2-3 minutes. Cover and let stand for 15 minutes. Divide into 4 portions; roll each into a 6-1/2-in. circle.
- 2. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry circles, 1 at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels.
- 3. In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the salt, garlic powder and pepper. In a large saucepan, combine the soup, broth, chiles and onion powder; cook for 10 minutes or until heated through.
- 4. Cut a slit on 1 side of each sopaipilla; fill with 1/2 cup of meat mixture. Top with cheese. Serve with sauce.
Nutrition Facts
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